Galbani Three Cheese stuffed Aubergines

Carefully clean your aubergines and cut them in half lengthwise. Take a large saucepan, fill it with water and bring it to a boil. Once the water is boiling, add the aubergines and cook it for about 20 minutes, till tender.

Scoop out the flesh from the aubergine half, leaving a rim of around 5mm inside the skin. Put the aubergines ‘shells’ aside for later. Finely chop your basil leaves and mix them with the previously cut scooped out flesh of aubergines.Then peel and crush your garlic cloves.

On a skillet, add a generous drizzle of olive oil, salt and pepper. Add the hearts of aubergines and basil and browned them slightly for about 5 minutes. Put them aside for later.

Once your skillet is empty, add a drizzle of extra virgin of olive oil and pour your garlic cloves puree with your capers.

Brown for a few minutes, then add the aubergine hearts and cook for another 10 minutes. Your filling is ready!

Now cut your Galbani Mozzarella 125g into thin slices and preheat your oven to 180° C (thermostat 6).

Salt the aubergines shells, add a portion of your filling, a generous spoon of Galbani Ricotta and cover it with slices of Galbani Mozzarella.

Place your aubergines in a baking dish covered with coarse salt. Then, cover it with grated Galbani Parmigiano Reggiano D.O.P. and bake it for about 30 minutes until golden brown.

Your delicious aubergines are now ready to eat.